The Last Mohican

Time 6 minutes
Yields Serves 1
The Last Mohican

In a shaker, muddle the persimmon, lime and mint leaves with the agave syrup. Add ice and the bourbon. Shake and strain over ice. Garnish with a mint sprig. Add an optional pinch of ground Italian espresso.

Adapted from Matthew Biancaniello, Library Bar at Hollywood Roosevelt Hotel.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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